Tuesday, January 31, 2006

Cornmeal Chili Bake

Ingredients (use vegan versions):

* 3 cups water
* 1 teaspoon sea salt
* 1 cup quick-cooking cornmeal
* 1 tablespoon olive oil
* 1/2 teaspoon oregano
* 1/8 teaspoon cumin
* 1/8 teaspoon chili powder
* couple pinches turmeric
* chili of your choice
* 1 tablespoon vegan parmesan


In a medium pot, bring water and sea salt to a boil. Lower heat and
slowly whisk in cornmeal until thickened, about 2-3 minutes. Add
remaining ingredients and stir well. Season with additional sea salt
and black pepper if desired. Cover and cool a little.

I spoon this mixture over Fantastic chili (prepared). It would be
delicious over any chili recipe though.

Once you have prepared the chili of your choice, preheat over to 375.
Spoon the chili into an 8" x 12" baking dish. Spoon cornmeal mixture
over the chili entirely. Sprinkle with additional soy/rice parmesan if
desired, and bake for 28-30 minutes, until cornmeal has started to
brown and chili is bubbling.

Serves: 6


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